Bright smashed cucumber and avocado with sesame dressing — a light, 15-minute vegan, gluten-free side.
# What You’ll Need:
→ Vegetables
01 - 2 large cucumbers
02 - 2 ripe avocados
→ Dressing
03 - 2 tablespoons toasted sesame oil
04 - 1 tablespoon rice vinegar
05 - 1 tablespoon soy sauce (or tamari for gluten-free)
06 - 1 teaspoon honey or maple syrup
07 - 1 garlic clove, finely minced
08 - 1 teaspoon fresh ginger, grated (optional)
→ Garnish
09 - 2 tablespoons toasted sesame seeds (black or white)
10 - 2 green onions, thinly sliced
11 - 1 small handful fresh cilantro or mint leaves (optional)
12 - Crushed red pepper flakes, to taste (optional)
# Directions:
01 - Rinse the cucumbers and trim the ends. Slice each cucumber lengthwise, place cut side down, and press gently with the flat side of a chef’s knife or rolling pin until the flesh cracks; cut into bite-sized pieces and transfer to a mixing bowl.
02 - Halve and pit the avocados, then scoop and cut the flesh into bite-sized cubes; add to the bowl with the cucumbers.
03 - Whisk together the toasted sesame oil, rice vinegar, soy sauce (or tamari), honey or maple syrup, minced garlic, and grated ginger in a small bowl until combined.
04 - Pour the dressing over the cucumbers and avocado and toss gently just until coated, taking care not to mash the avocado.
05 - Scatter toasted sesame seeds, sliced green onions, and fresh herbs over the salad; finish with crushed red pepper flakes if desired.
06 - Serve immediately to preserve texture; if preparing ahead, keep cucumbers and dressing separate and add avocado just before serving.
